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Fall-inspired Pumpkin Mac and Cheese brings together the velvety goodness of pumpkin sauce, bold cheddar, and a touch of nutmeg for an indulgent, flavor-packed meal. It's the go-to comfort dish when temperatures drop, perfect for family meals or laid-back get-togethers. This tasty twist on a beloved classic comes topped with a crunchy parmesan layer you won't be able to resist. Let's check out what goes into making this crowd-pleaser!
INGREDIENTS
- 12 oz gluten-free or whole wheat macaroni: Forms the foundation of your dish, giving you a healthier choice if you go with whole wheat or gluten-free options.
- 1 tbsp olive or vegetable oil: Needed for cooking the spices and beginning your sauce.
- 1/4 tsp nutmeg: Brings a cozy, fragrant element that works beautifully with pumpkin flavors.
- 15 oz pure pumpkin puree (canned): The key ingredient that creates both creaminess and subtle sweetness.
- 2 cups your preferred milk: Creates that dreamy sauce texture. Whole milk makes it richer, while almond milk offers a lighter feel.
- 8 oz shredded sharp cheddar cheese: Delivers that zingy, melty goodness that works so well alongside pumpkin.
- Kosher salt and pepper (as needed): Boosts all the flavors and balances the pumpkin's natural sweetness.
- 1/2 cup grated parmesan cheese: Scattered on top to create that amazing golden, crispy finish.
- 1/2 tsp chili flakes (adjust to your liking): Adds just enough warmth to cut through the richness.
INSTRUCTIONS
- Step 1:
- Boil pasta in salty water following package directions. When it reaches al-dente, drain and cool it under cold water to halt cooking. Put the pasta aside.
- Step 2:
- Get your oven warming up to 375ºF.
- Step 3:
- Warm the oil in a big pan over medium heat. Toss in the nutmeg and cook for around 20 seconds until you can smell its lovely aroma. Mix in your pumpkin puree and milk, whisking the whole time until you've got a smooth, well-blended sauce.
- Step 4:
- When the mixture starts gently bubbling, turn down the heat. Slowly sprinkle in your cheddar, stirring non-stop until everything melts into a silky sauce. Season with salt and pepper until it tastes just right.
- Step 5:
- Take the pan off the heat and mix in your cooked pasta, making sure every piece gets coated in that delicious pumpkin cheese sauce.
- Step 6:
- Pour everything into a baking dish. Dust the top with your parmesan and chili flakes.
- Step 7:
- Pop it in your hot oven for 20-25 minutes, until it's bubbling away with a golden top. Once done, let it rest a few minutes before digging in.
Serving and Storage Tips
- Enjoy your Pumpkin Mac and Cheese piping hot out of the oven with a simple salad or some roasted veggies to round out your meal.
- Want more texture? Sprinkle on some toasted breadcrumbs or crumbled bacon before serving.
- Keep any leftovers in a sealed container in your fridge for up to 3 days. When reheating, add a splash of milk to keep that creamy goodness.
- You can freeze this dish too! Cool it completely, pack it in a freezer-safe container, and it'll keep for up to 2 months. Just thaw in your fridge overnight before warming it up.
Tips from Well-Known Chefs
- Chef Gordon Ramsay suggests roasting your pumpkin first to create deeper flavors in your mac and cheese.
- Chef Jamie Oliver likes to add a few sage leaves while baking for an aromatic herbal touch.
VARIATIONS
- Mix in some crispy pancetta or crumbled sausage for a meaty upgrade.
- Go ultra-luxurious with a cheese blend using Gruyère, fontina, or smoked gouda.
- Switch out pumpkin for butternut squash or sweet potato if you're looking for different flavor notes.